This easy Tom Ka Gai is made even easier with prep chopped and diced Very Lazy Smoked Garlic and Very Lazy Garlic – not forgetting a squeeze of the Very Lazy Lemongrass paste (my new favourite thing in the world).
What is Tom Ga Kai? A fragrant and filling Thai soup that can form the base of a chicken, prawn or even mushroom (which I ended up opting for!) dish – what’s even better news, is that you can whip this up in just 45mins!
I chose something I could adapt and make within an hour window of getting home. Something that also didn’t have a whole load of ingredients not in my store cupboard. There is nothing worse than after a long day at the office, spending just as long in the kitchen or shopping. Plus, creating a recipe from scratch generally takes me at least double the time once all the chopping is done. I was relieved that this was shortened and the fuss kept to a minimum thanks to the Very Lazy products. I was also lucky enough to be able to use x3 of my goodie bag gifts courtesy of the team after the media event I was invited to.
So shall we get started?
Very Lazy Tom Ka Gai
(adapted from Adrienne’s Tom Ka Gai on Allrecipes.com here)
- 2 teaspoons peanut oil (I used regular cooking oil)
- 2 cloves garlic (finely chopped – this for me was x2 teaspoons of Very Lazy Smoked Garlic)
- 2 tablespoons freshly grated ginger root
- 1/4 cup chopped lemongrass (i did one and half teaspoons of Very Lazy Lemongrass paste)
- 1 teaspoons crushed black pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 300g mushrooms (or 2 skinless, boneless chicken breasts cut into thin strips or 200g cooked frozen prawns)
- 1 onion, thinly sliced
- 250g sugar snap peas
- 2 cups water
- 1 can coconut milk
- 1/4 cup fish sauce
- 2 tablespoons chopped fresh coriander
STEP BY STEP
Ready in an hour > 15m Preperation + 45min Cook
- In a large saucepan over medium heat, heat peanut oil.
- Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes.
- Stir in mushrooms/chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes.
- Stir in sugar snap peas and cook until they begin to wilt, 5 to 10 minutes.
- Stir in water, coconut milk, fish sauce
- If adding prawns, add these now and cook for 5 minutes or until cooked through and serve
- Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.
- Garnish with corinader and serve
IF you like, you can add steamed rice to the middle of the soup or alternatively rice noodles to add a bit more depth to the dish. Just like this
Unfortunately I think I needed an extra can of coconut cream as in comparison to this image above, mine ended up looking quite brown – rather than the creamy white soup with flashes of green coriander leaves. This could also be down to the mushrooms that had been boiled down. I’m a terror with slap dashing and guessing measurements so when these things go wrong, I can only imagine it’s because of this!
SERVING: This batch easily made two portions and the a leftover for lunch or to freeze. The good news is without useing the chicken, you can reheat the leftover until your heart’s content. DEFINITELY avoid doing this with the pre-frozen prawns unless you want a day out of the office!
COOKS TIP: the estimations of how much lemongrass to use is on the back of the packet. And don’t feel like you are wedded to chicken either – why not change up the meat or veg like I have substituted with mushrooms (of any variety). Remember to slice these thickly so they don’t go too soggy
This is my entry into the #VeryLazyCooks competition to win a new camera (and hell I need it, @HugDeCook may rely on his iPhone, but my photos need a little jazz!)